Method 
1. Preheat oven to 220˚C.
2. Portion rabbit, reserving one Maryland (the leg and the thigh joined).
3. Pound 2 garlic cloves, salt, parsley and marjoram together in a mortar and pestle. Add oil to the herb mixture to make a wet paste.
4. Place the Maryland portion in a bowl and coat with the herb paste, set aside to marinate for 20 minutes.
5. Heat a frying pan over medium heat. Add rabbit bones, duck fat, white onion and grape tomatoes, cook for 10-12 minutes or until the bones are well browned. Strain liquid and set aside.
6. Heat oil in a frying pan over high heat. Add marinated Maryland, cook for 4-5 minutes each side or until golden. Place frying pan in the oven, cook for a further
20-22 minutes or until cooked through.
7. Process vine ripened tomatoes, red onion, remaining garlic and parsley in a food processor. Strain mixture through a sieve, and reserve liquid. Place strained mixture in a saucepan, add sugar, balsamic vinegar and 1 tbsp of olive oil. Reduce for 6-8 minutes over a medium heat, until nearly all of the liquid has evaporated.
8. Combine the rocket and tomato wedges, dress with olive oil and 1 tbsp of reserved tomato liquid. To serve, place marinated rabbit on a plate, drizzle with pan juices, arrange rocket and tomatoes on the side and spoon tomato chutney in a serving dish.
